Makes: 10 portions. Cooking time: 1½ hours. Oven temperature: 220°C reducing to 180°C. Temperature at center of joint: 63-65°C.
— 2 kg prepared legs of lamb
— 2 dl melted dripping or oil
— bunches picked watercress
— 1 dl mint sauce
Proceed as for Roast Sirloin. When serving place a piece of the crackling on each portion of pork. Serve the apple sauce in a sauceboat.
In trade practice legs of lamb are generally roasted without standing them on bones. The legs are turned whilst cooking to ensure roasting on all sides.